Would it be totally un-kosher of me to share a pescetarian recipe I came up with? It's just I'm doing a great job at sticking to my J Allen-inspired goal of stepping outside my cooking comfort-zone to learn more about cooking and to get more variety in my diabetes-friendly diet. Today I made up a coconut shrimp recipe that was fast, easy, and SOOOOOOO good!

Would it be totally un-kosher of me to share a pescetarian recipe I came up with? It's just I'm doing a great job at sticking to my J Allen-inspired goal of stepping outside my cooking comfort-zone to learn more about cooking and to get more variety in my diabetes-friendly diet. Today I made up a coconut shrimp recipe that was fast, easy, and SOOOOOOO good!

btw regarding kale, I don't think I've ever had it or seen it. I've tried to find if there is an asian name for it but it always leads to vegetables that do not look like kale. Chinese kale appears to be Gai Lan or chinese broccoli which is commonly eaten with oyster sauce and which I've cooked many times.. but it doesn't look like what I see when I look up kale on its own in google images. I eventually found a blog that said "kale is not a commonly used vegetable in asian dishes". And not a commonly used vegetable in australia apparently.

I love curly kale, which is great in stir fry. As J. Allen said, yes, tangy seaweedy. I cook everything in my wok (even eggs), but have an oven dish (for roasting veggies) and saucepan (for soup/porridge/couscous). That's it. I'm not sure what else one needs

In Hong Kong kale is very much a cabbage. I can't see much difference between it and flowering cabbage except for lack of flowers. That said, Hong Kong is notorious for its own "English" names for many veggies so it's not trustworthy I even used yo think flowering cabbage and kale were two alternate names for one thing, until I saw them next to each other on the shelf.